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The book best known as Mrs Beeton's Book of Household Management, also published as Mrs Beeton's Cookery Book, is an extensive guide to running a household in Victorian Britain, edited by Isabella Beeton and first published as a book in Publisher‎: ‎S. O. Beeton Publishing.
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As a young man Sam Beeton seems to have slept with prostitutes, and he certainly displayed all the symptoms of syphilis. If he had infected Isabella during their honeymoon, this could explain why she had so many miscarriages and stillbirths before finally giving birth to two healthy babies. Isabella Beeton died in at the age of just 28 from a bacterial infection she had developed shortly after giving birth to her second surviving child. However, in the years after her death her Book of Household Management became increasingly popular. It was regularly updated by Sam and, later, by other journalists.

New details were included of gas cookers and refrigerators. Later editions dealt with such tricky matters as running a home with fewer servants. The book became a standard wedding present, and young brides carried it out to the colonies of India and Australia where it remains to this day a standard fixture in the kitchen.

The text in this article is available under the Creative Commons License. Mrs Beeton and the art of household management. Household economy and rural nostalgia Menu plans for the week allowed the inexperienced housewife to plan ahead and, by encouraging the use of seasonal food and the use of left-overs, Mrs Beeton celebrated household economy as a useful science rather than something to be ashamed of. Kathryn is also editor of George Eliot: A Family History and has won many national prizes for her journalism and historical writing.

She is a contributing editor to Prospect magazine as well as a book reviewer and commentator for the Guardian and BBC Radio. Share this page. British Library newsletter Sign up to our newsletter Email. Supported since inception by. Beeton's Book of Household Management. Along with more than recipes the book includes numerous chapters on the responsibilities of the lady of a house and of all the servants. If you've been entranced by Downtown Abbey and want to know what the duties of a ladies' maid actually were, Mrs. Beeton explains it all to you and even tells you what the going wages are for each occupation!

There are also household hints, an outline of legal matters the lady of the house should be familiar with, sections on care of invalids and medical conditions, etc.

In other words, this is an encyclopedic work and explains why it has never gone out of fashion, even though there have been updated modern editions. Of course, if you want to know what the food was like at Downton, or at more modest establishments, and how the Victorians entertained, Mrs. Beeton answers all your questions. Even though this book appeared in , you can still cook from this book. It's one of the first truly modern cookbooks that includes lists and quantities of ingredients in a recipe and explicit instructions that don't assume the reader is already an experienced cook.

Beeton includes a wide range of recipes, from traditional English foods to French, German and other Continental dishes. English food has had a reputation for being bland, but that was obviously not the case in Victorian times -- Beeton has a liberal hand with seasonings and doses almost everything except sweets, of course with cayenne pepper! That was reduced and even eliminated in later updates to the book, so tastes evidently evolved towards less highly seasoned dishes as Britain moved into the Edwardian Age and then the post-War world. Finally, Beeton borrowed or rather, lifted extensively from Eliza Acton's earlier cookbook from and this has been one of the main criticisms against her.

But Acton wrote when cooking was still largely done over open fires. Beeton revised the recipes for the more modern ways of cooking that were being adopted. By Beeton's time most kitchens had ranges and a few very advanced establishments even had a gas cooker! So this required changes and adjustments to Acton's recipes. Both women, however, should be celebrated, because they catalogued and standardized British cooking and ensured that its traditions would come down, virtually intact, to our own day.

Of course, both books also deeply influenced American cooking and cookbooks, so on both sides of the pond we are all indebted to these two young women both died young who created the first modern cookbooks. Verified Purchase. This book gives highly detailed accounts of the running households large and small in the Victorian era. From hiring a butler or housekeeper, to how much to pay your maid of all work, to how to manage your household expenses, whatever they be, this was a fascinating look at the minutiae of 19th century domestic life.

Where else will you find instructions for how rent a nice house, how to write and accept a dinner invitation, what calling cards to leave, and when to leave them.

This is a massive volume, and I am looking forward to all of the rest of it. This is the book. From A-Z and I mean that quite literally! Shockingly frank throughout yet surprisingly apropos in many regards, this Tome is so thorough it's hardly a wonder the young authoress perished soon after its completion. One person found this helpful.

May never actually cook the recipes, but it is such a learning experience in history, cooking, and editing all these recipes were from many different households of the time. My issue is that there are just a few household management pages, and tomes of recipes which, while mildly interesting, is not why i got the book. I have a few repro cookbooks already. Still, if that is what you want, go for it. I first read this book on my Kindle, but there were no pictures, so I ordered it in hardback.

This book is fascinating, full of everything a young homemaker of the time would need to know. Recipes galore, but also what part each servant would play in the household, how to treat illnesses and how to hold a dinner party - and much more! Beeson added a description of each animal, vegetable and fruit, giving a description of each and also its history. At over pages, it pretty well covers it all, and I enjoy reading it so much, I am reading it for the second time!

See all reviews from the United States. Top international reviews. Been going for years! Interesting as a historical document to describe the society of the time as well as containing some old fashioned recipes.

Good book to dip in and out of. I thought it very good. It had currants in it. It was an immediate best-seller, selling 60, copies in its first year and totalling nearly two million up to In , a year after Isabella's death, Samuel was in debt due to the collapse of Overend and Gurney , a London discount house to which he owed money. The early editions included an obituary notice for Beeton, but the publishers insisted it be removed 'allowing readers to imagine — perhaps even as late as — that some mob-capped matriarch was out there still keeping an eye on them'.

Revisions to Household Management by its publisher, Ward Lock , have continued to the present day. The effort has kept the Beeton name in the public eye for over years, although current editions are far removed from those published in Mrs. Beeton's lifetime. By , the book had 2, pages, "exclusive of advertising", with 3, recipes and was "half as large again" as the previous edition.

The preface sets out the book's goal of providing "men" with such well-cooked food at home that it may compete with what they could eat "at their clubs, well-ordered taverns, and dining-houses". Beeton claims that "I have attempted to give, under the chapters devoted to cookery, an intelligible arrangement to every recipe, a list of the ingredients , a plain statement of the mode of preparing each dish, and a careful estimate of its cost , the number of people for whom it is sufficient , and the time when it is seasonable ", in other words to make the basics of cookery "intelligible" to any "housewife".

The first chapter, on "The Mistress", sets the tone of the book with a quotation from the Book of Proverbs , and cites also The Vicar of Wakefield with words about "The modest virgin, the prudent wife, and the careful matron, are much more serviceable in life than petticoated philosophers, blustering heroines, or virago queens. She who makes her husband and her children happy, who reclaims the one from vice and trains up the other to virtue", advocating early rising, cleanliness, frugality, good temper, and the wisdom of interviewing servants rather than relying on written references.

Cookery is introduced with words about "the progress of mankind from barbarism to civilization", with a mention of man "in his primitive state, [living] upon roots and the fruits of the earth", rising to become in turn "a hunter and a fisher"; then a "herdsman" and finally "the comfortable condition of a farmer.

The text then swiftly passes to a description of simple measures like a table-spoonful, and the duties of servants. The whole of the rest of the book is taken up with instructions for cooking, with an introduction in each chapter to the type of food it describes. The first of these, on soups, begins "Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed.

This is followed in early editions by a separate chapter of recipes for soups of different kinds. Each recipe is structured into a title, a list of ingredients with quantities, either natural—as a number of eggs or vegetables, a number of slices of ham—or measured in Imperial units—ounces of salt, quarts of water. The actual instructions are headed "Mode", as "Cut up the veal, and put it with the bones and trimmings of poultry". A separate section gives the overall preparation time, and the average cost as, for example, "9d. Finally, a "Note" gives any required advice, as "When stronger stock is desired, double the quantity of veal, or put in an old fowl.

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The following description refers to the edition; the book had been greatly extended in the decades since Mrs. Beeton's death in to 74 chapters and over pages; the first edition had 44 chapters. The book begins with general chapters on the duties of the "mistress", the housekeeper, and the cook.

There follow chapters on the kitchen itself, "marketing" choosing good-quality produce at the market , and Chapter 6 an introduction to cookery. Together, these take up over pages. Chapters 7 to 38 roughly pages cover English cooking, with recipes for soups, gravies, fish, meat principally veal, beef, mutton and lamb, and pork , poultry, game, preserves, vegetables, pastries, puddings, sweets, jams, pickles, and savouries.

Chapter 39 describes the "art of carving at table", supported by 11 illustrations. Chapters 40 to 50 some pages give instructions for dairy products, vegetarian and invalid sick person cookery, making bread, biscuits and cakes, and beverages. Chapters 60 to 68 provide guidance on matters from trussing poultry to the definitions of culinary terms, arranging meals, decorating the table, making menus and the duties of domestic servants. Chapters 69 to 73 describe "household recipes" and medical preparations. The final chapter, 74, offers "legal memoranda".